Pizza Soup with Garlic-Butter Pizza Skewers
Pizza Soup with Garlic‑Butter Pizza Skewers is a medium Italian-American recipe that serves 4. 350 calories per serving.
Prep: 25 min | Cook: 37 min | Total: 1 hr 17 min
Cost: $28.94 total, $7.24 per serving
Ingredients
- 1 pound Italian Sausage (removed from casing, mild or hot according to taste)
- 1 tablespoon Olive Oil (for browning sausage)
- 1 medium Onion (yellow, diced)
- 1 large Green Bell Pepper (diced; can substitute red or yellow)
- 1 teaspoon Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Basil (chopped; extra for butter mixture)
- 2 cloves Garlic (minced; plus extra for butter mixture)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Salt
- 1 teaspoon Brown Sugar (balances acidity of tomatoes)
- 2 medium Roma Tomatoes (diced)
- 1 cup Pizza Sauce (store‑bought or homemade)
- 1/2 cup Pepperoni (chopped or quartered)
- 2 cups Chicken Stock (low‑sodium)
- 1 pinch Creole Seasoning (optional)
- 1 pound Pizza Dough (store‑bought or homemade, kept refrigerated)
- 2 tablespoons Unsalted Butter (melted)
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Fresh Parsley (chopped, optional garnish)
- 1 cup Mozzarella Cheese (shredded)
- 2 tablespoons Parmesan Cheese (grated, optional)
- 10 pieces Wooden Skewers (soaked in water 10 minutes before use)
- 1 sheet Non‑Stick Foil (for lining baking sheet; can use regular foil sprayed with oil)
Instructions
Prep All Ingredients
Dice the onion, green bell pepper, Roma tomatoes, and mince the garlic. Chop fresh rosemary, basil, and parsley. Quarter or chop the pepperoni. Measure out all spices and stock.
Time: PT10M
Soak Skewers
Place wooden skewers in a bowl of water and let them soak for at least 10 minutes to prevent burning.
Time: PT10M
Brown the Italian Sausage
Heat the large pot over medium‑high heat, add 1 tbsp olive oil, then add the caseless Italian sausage. Break it up and cook until browned, about 5 minutes.
Time: PT5M
Temperature: Medium‑high
Sauté Vegetables
Add the diced onion and green bell pepper to the pot. Sauté for 3 minutes until softened.
Time: PT3M
Temperature: Medium
Add Fresh Herbs and Seasonings
Stir in chopped rosemary, basil, minced garlic, dried oregano, red pepper flakes, salt, and brown sugar. Cook 1 minute until fragrant.
Time: PT1M
Temperature: Medium
Incorporate Tomatoes and Sauce
Add the diced Roma tomatoes and pizza sauce. Mix well and let cook for 2 minutes.
Time: PT2M
Temperature: Medium
Add Pepperoni and Stock, Simmer
Stir in the chopped pepperoni and 2 cups chicken stock. Bring to a boil (about 3 minutes), then reduce heat and let simmer for 20 minutes, uncovered.
Time: PT23M
Temperature: Low simmer
Prepare Garlic‑Butter Dough Mixture
In a small bowl, combine melted butter, garlic powder, a pinch of salt, and chopped fresh basil. Set aside.
Time: PT2M
Roll and Cut Pizza Dough
On a lightly floured surface, roll the pizza dough into a thin rectangle about 1/4‑inch thick. Brush the surface with the garlic‑butter mixture, then cut into 10 equal strips.
Time: PT10M
Assemble Pizza Skewers
Thread a soaked skewer onto a work surface, attach one end of a dough strip, then wrap the strip around a few pepperoni pieces, pinching the dough to seal. Brush the assembled skewer with more garlic‑butter mixture. Repeat for all strips.
Time: PT10M
Preheat Oven
Preheat the oven to 400°F (200°C).
Time: PT5M
Temperature: 400°F
Bake Pizza Skewers
Line a baking sheet with non‑stick foil, place the assembled skewers spaced apart, and bake for 10‑12 minutes until the dough is golden brown.
Time: PT12M
Temperature: 400°F
Add Cheese
Remove the skewers from the oven, immediately sprinkle shredded mozzarella (and optional Parmesan) over the hot dough. Let the residual heat melt the cheese, or return to oven for 30 seconds if needed.
Time: PT2M
Finish Soup and Serve
Ladle the hot pizza soup into bowls, garnish with grated Parmesan, a dollop of ricotta (optional), and fresh parsley or croutons. Serve each bowl with two pizza skewers.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Italian Sausage: Chicken sausage, Ground pork with Italian seasoning
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Onion: shallot
- Instead of Green Bell Pepper: red bell pepper, yellow bell pepper
- Instead of Fresh Rosemary: dried rosemary
- Instead of Fresh Basil: dried basil
- Instead of Garlic: garlic powder
- Instead of Dried Oregano: Italian seasoning
- Instead of Crushed Red Pepper Flakes: cayenne pepper
- Instead of Salt: sea salt
- Instead of Brown Sugar: white sugar
- Instead of Roma Tomatoes: canned diced tomatoes
- Instead of Pizza Sauce: marinara sauce
- Instead of Pepperoni: salami, chorizo
- Instead of Chicken Stock: vegetable stock, water with bouillon
- Instead of Creole Seasoning: Cajun seasoning
- Instead of Pizza Dough: pre‑made pizza crust, bread dough
- Instead of Unsalted Butter: margarine, olive oil
- Instead of Garlic Powder: fresh garlic
- Instead of Fresh Parsley: cilantro
- Instead of Mozzarella Cheese: provolone, cheddar
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Wooden Skewers: metal skewers
- Instead of Non‑Stick Foil: parchment paper
Equipment Needed
- Large Pot or Dutch Oven
- Cutting Board
- Chef's Knife
- Wooden Skewers
- Baking Sheet
- Pastry Brush
- Pizza Cutter or Sharp Knife
- Oven
- Ladle or Large Spoon
- Measuring Spoons
- Mixing Bowl (optional)
- Aluminum Foil (non‑stick) or Parchment (optional)
Critical Steps — Do Not Skip
- Browning the Italian sausage to develop flavor.
- Simmering the soup for at least 20 minutes for flavor integration.
- Soaking wooden skewers to prevent burning.
- Brushing dough with garlic‑butter mixture for flavor and crispness.
- Baking skewers just long enough to achieve a golden crust without drying out.
Chef Tips from the Video
- Fresh herbs add a bright aroma; add a few extra basil leaves just before serving for a pop of flavor.
- If you like extra crunch, toast some croutons and sprinkle them on the soup just before serving.
- For a smoky twist, use smoked Italian sausage.
- A splash of red wine in the soup adds depth; add it after the tomatoes and let it reduce for 2 minutes.
Troubleshooting
Soup is too oily.
Skim the surface with a spoon or briefly refrigerate the soup; the fat will solidify and can be removed.
Dough sticks to the work surface.
Lightly flour the surface and the rolling pin; dust the dough intermittently.
Skewers fall apart during baking.
Make sure the dough is sealed tightly around the pepperoni and brush with butter mixture to help it adhere.
Mozzarella does not melt.
Return the skewers to the oven for an additional 30 seconds or place under the broiler for a few seconds.
Storage
Refrigerator: Soup: up to 4 days in an airtight container. Skewers: store uncovered on a plate, covered loosely with foil, for up to 2 days.
Freezer: Soup freezes well for up to 2 months; reheat gently. Skewers are not recommended for freezing.
Room temperature: Do not leave soup or skewers at room temperature for more than 2 hours.
Make-Ahead Tips
- The pizza soup can be made a day ahead; reheat gently on the stove.
- Roll out and cut the dough strips up to step 9, cover with plastic wrap, and refrigerate for up to 12 hours.
- Assembled skewers can be refrigerated (unbaked) for up to 24 hours; bring to room temperature before baking.
Frequently Asked Questions
What is the cultural significance and history of pizza soup with pizza skewers in Italian-American cuisine?
Pizza soup is a modern American comfort dish that blends classic Italian‑American pizza flavors—sausage, pepperoni, tomato sauce—with a soup base, creating a hearty starter. The skewered pizza sticks echo the tradition of serving bite‑size pizza appetizers at parties and reflect the Italian‑American love for portable, shareable foods.
What are the traditional regional variations of pizza soup in Italian-American cuisine?
While there is no historic regional version, many Italian‑American families adapt the soup with local ingredients: some add mozzarella balls, others use spicy Calabrese sausage, and a few incorporate roasted red peppers or olives for a Southern Italian twist.
How is pizza soup traditionally served in Italian-American households?
It is usually served hot in deep bowls, topped with grated Parmesan, a drizzle of olive oil, and sometimes a dollop of ricotta. The pizza skewers are placed on the side or partially submerged, allowing diners to dip the crispy sticks into the broth.
What occasions or celebrations is pizza soup with pizza skewers traditionally associated with in Italian-American culture?
The dish is popular for casual gatherings, game nights, and especially during National Pizza Week or National Pizza Day celebrations. Its fun, finger‑food element makes it a hit at family movie nights and backyard barbecues.
What authentic traditional ingredients are essential for pizza soup versus acceptable substitutes?
Authentic ingredients include Italian sausage, pepperoni, pizza sauce, and mozzarella. Acceptable substitutes are chicken sausage for a lighter version, turkey pepperoni, or a marinara sauce in place of pizza sauce, though the flavor profile will shift slightly.
What other Italian-American dishes pair well with pizza soup and pizza skewers?
Serve alongside a simple Caesar salad, garlic‑bread croutons, or a fresh caprese salad. A crisp Italian soda or a light red wine such as Chianti also complements the rich tomato base.
What are the most common mistakes to avoid when making pizza soup with pizza skewers?
Common errors include over‑browning the sausage, which makes the broth bitter; under‑seasoning the dough, resulting in bland skewers; and baking the skewers too long, which dries out the dough. Follow the timing guidelines and taste the soup before serving.
Why does this pizza soup recipe use fresh herbs instead of dried herbs?
Fresh rosemary and basil release bright, aromatic oils that enhance the tomato‑based broth and complement the sausage. Dried herbs can be used in a pinch, but they lack the fresh, vibrant flavor that defines the dish.
Can I make pizza soup ahead of time and how should I store it?
Yes, the soup improves after a few hours as flavors meld. Cool it quickly, transfer to airtight containers, and refrigerate for up to four days. Reheat gently on the stove, adding a splash of stock if it thickens.
What texture and appearance should I look for when the pizza skewers are done?
The dough should be golden‑brown and slightly crisp on the outside while remaining soft inside. The cheese on top should be melted and lightly bubbly, and the pepperoni should be visible through the dough strips.
What does the YouTube channel Unknown specialize in?
The YouTube channel Unknown focuses on fun, approachable home cooking tutorials, often featuring creative twists on classic comfort foods and seasonal celebrations.
How does the YouTube channel Unknown's approach to Italian‑American cooking differ from other cooking channels?
Channel Unknown emphasizes quick, weeknight‑friendly recipes with a playful presentation style, using everyday pantry staples while still highlighting fresh ingredients. Unlike some channels that stick strictly to traditional methods, Unknown often experiments with hybrid dishes like pizza soup and skewers.
Last updated: September 6, 2026
